Panasonic Breadmakers Tips and Quick Questions Thread

mrswack

Got my new and first bread maker yesterday, the 256...first loaf amazing, second on a rapid not long finished but haven't tasted yet and currently have a spiced fruit loaf whirring away!

Quick question from a complete wet behind the ears novice....how is it best to store this bread? Can you keep the crusty stuff crusty..any tips re storage would all be welcomed...

...has anyone tried the malted loaf? If so, where did you get the malt extract from? Sains and tesco didn't have it this morning??

Thanks in advance!

Lotus-eater

shopndrop wrote: »

I use a Panasonic and always reduce the amount of sugar and salt. Did get down to half teaspoon of each, but have gone back up on the salt as we prefer the taste, but it does work with reduced quantities.

We've made 2 loaves now with half a tsp of Lo salt, 1st collapsed in the middle a bit and the 2nd has been good but dense. (although some of the normal ones are like that)
One we made without any salt, which didn't work very well and collapsed completely in the middle, the bread also didn't hold together very well.

Swan_2

cooking-mama wrote: »

Thanks Swan-18 mins until my rapid bake loaf is ready...in one way im missing the " viewing window",but in another im excited about seeing my loaf for the first time.....sad i know.
Thanks Jazzy-B,good to know the book is still available...wish id known about the £55.99 one before i went to curry;s..hope Crafty Scholar isnt too disappointed.

not long now, hope it turns out well

*waits for an update*

cooking-mama

Update...its out and it looks perfect,smells delicious..it actualy looks more like "shop bakery" bread than my kenwood produces..perfectectly rounded smooth top..kenwood tends to be flatter or kinda wrinkly(still tastes very good tho),my only gripe is that the paddle is firmly embedded in the bottom of the loaf,with my kenwood the paddle nearly always stays in the pan..but overall im very impressed,think il get some garlic butter to use this loaf with dinner tonight....wont have time to bake a 4.5hr italian one as i still have to go to the shops....not sure what one to make next for tomorrow,ive plenty "normal" bread now for sandwiches etc,so il be trying one of the fancier types.

sparrer

Pleased the loaf with oil turned out well shopndrop, I don't use butter now as I prefer the texture oil gives.

Lotus-eater I tried LoSalt when I got my first bm, soon learned I had to buy a small box of ordinary table salt to get s good rise.

cooking-mama thanks for the reminder, I've never tried the rapid bake, in fact had forgotten there was one - just off to try it now.

Swan_2

cooking-mama wrote: »

Update...its out and it looks perfect,smells delicious..it actualy looks more like "shop bakery" bread than my kenwood produces..perfectectly rounded smooth top..kenwood tends to be flatter or kinda wrinkly(still tastes very good tho),my only gripe is that the paddle is firmly embedded in the bottom of the loaf,with my kenwood the paddle nearly always stays in the pan..but overall im very impressed,think il get some garlic butter to use this loaf with dinner tonight....wont have time to bake a 4.5hr italian one as i still have to go to the shops....not sure what one to make next for tomorrow,ive plenty "normal" bread now for sandwiches etc,so il be trying one of the fancier types.

excellent, glad you're pleased with it :T we'll be expecting an update once you've tried it

if you like seeded bread you should try PoshPaws recipe, it works well in both BMs (& MRs) it's somewhere on this thread and/or on the Kenwood one, I'll see if I can find it & post a link



EDIT ... copied & pasted from a post I made in another thread ...


Carrs a flour manufacturer's site with some really interesting recipes including Wholemeal for various different machines (not the latest models though) which shows how different machines like different proportions of ingredients


& here's a nice seeded loaf recipe that I like better than any in the manuals

PoshPaws' Seeded Bread (adaptation)
1/2 pint water
8oz malty flour of your choice
8oz strong plain flour
1 Tablespoon oil
3 Tablespoons rolled oats
1 + 1/2 teaspoons honey
1 teaspoon salt
1 + 1/4 teaspoons yeast
1 Tablespoon of seeds of your choice (or more, I sometimes use 6 or 7 )

I've tried this on a seeded setting, medium loaf size, in a Morphy richards, a Panny & a Kenwood & it's worked well in them all, thanks to PoshPaws for the original hand made recipe :T

Lotus-eater

sparrer wrote: »

Lotus-eater I tried LoSalt when I got my first bm, soon learned I had to buy a small box of ordinary table salt to get s good rise.

Oh we use LoSalt all the time, have for years. But we've only just started to try to cut it down.
I suspect as you say, that if we changed to normal salt we would get fluffier bread.

terra_ferma

Swan wrote: »

excellent, glad you're pleased with it :T we'll be expecting an update once you've tried it

if you like seeded bread you should try PoshPaws recipe, it works well in both BMs (& MRs) it's somewhere on this thread and/or on the Kenwood one, I'll see if I can find it & post a link



EDIT ... copied & pasted from a post I made in another thread ...


Carrs a flour manufacturer's site with some really interesting recipes including Wholemeal for various different machines (not the latest models though) which shows how different machines like different proportions of ingredients


& here's a nice seeded loaf recipe that I like better than any in the manuals

PoshPaws' Seeded Bread (adaptation)
1/2 pint water
8oz malty flour of your choice
8oz strong plain flour
1 Tablespoon oil
3 Tablespoons rolled oats
1 + 1/2 teaspoons honey
1 teaspoon salt
1 + 1/4 teaspoons yeast
1 Tablespoon of seeds of your choice (or more, I sometimes use 6 or 7 )

I've tried this on a seeded setting, medium loaf size, in a Morphy richards, a Panny & a Kenwood & it's worked well in them all, thanks to PoshPaws for the original hand made recipe :T

excellent!
I'll try some, as I have an older machine.

I was planning to ask if anyone knows if the new recipes work on older machines and viceversa, so they are just an improvement, or if the machines are actually different and need different recipes?

the older ones have more flour, for example for a large loaf of 100% wholemeal:
1tsp yeast
500g flour
1.5 tbsp sugar
1.5 tsp salt
360ml water
25g butter
(also milk powder 1.5 tbsp which I don't think it's essential, but good for someone who can't drink milk).

freeganneist

I finally bought my first breadmaker! I bought a Panasonic 257 from Curry's, via Quidco, so it will have cost me about £87 incl p&p once I get the cashback. I did send away for the bread book, but I'm not sure if I'll get one.

I'm two weeks in, and eating the best bread I've had for years

I've got a quick question. I've stocked up on Wright's white bread mixes, (thanks to the people who posted about the recent Waitrose offer combined with the Wright's 30p coupon). I'd like to add poppy seeds to it, but since I'm supposed to use the rapid bake cycle for bread mixes, when do I add the seeds? I don't think I can use the seed dispenser on the rapid bake cycle, so I'm guessing that I'd need to add them at the beginning with the rest of the ingredients?

tigerfeet2006

I add things straight on top of the other ingrediants and have had fairly good results.

I've been using Allisons Seed and Grain mix with great results
http://groceries.asda.com/asda-estore/search/searchcontainer.jsp?trailSize=1&searchString=bread+flour&domainName=Products&headerVersion=v1&_requestid=48392